Vegetarian: Zucchini Bread by Recipe Cottage

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	Zucchini Bread

		Zucchini Bread Yield: 4 Servings 1 5-inch zucchini 1 1/2 c whole wheat flour 2 T lowfat soy flour 2 T nonfat dry milk powder or 2 tb more soy flour for vegan 1 ts baking soda 1/2 ts salt 1/3 c applesauce 1 lg egg equivilent 8 oz can unsweetened crushed pineapple 1/2 c raisins Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan (or 9 x 5 x 3 inch pan) with oil or lecithin or light spray finely grate succhini, let drain while you combine dry ingredients preheat oven to 350 F In a large bowl, mix together flours, dry milk, baking soda, salt, and nuts if you will. Set aside In blender, puree on high speed the applesauce, egg or equivalent, pineapple with juice and raisins. Add wet stuff to dry, moisten evenly. Squeeze out zucchini (should be 1/2 cup) and add to batter, blend. Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until browned and inserted cake tester comes out clean Remove bread from pan, cool to room temperature. Wrap and chill. Freezes well.